Registering for an Account 

In order to submit your listing for review for a Virginia Green Travel Alliance Certification, you must first create an account. You will need to log in to your account before submitting or editing an existing listing (once the listing is approved).

1. Visit the Virginia Green Travel homepage and click the "Register" button at the top.
2. Create a username to sign in, also enter the email you would like to receive notifications to about your listing in the corresponding fields.
3. After submitting, you'll see a confirmation message. Look in your email for a link to continue setting up your account with a password.

Adding a New Listing for Review

Before adding a listing for review, you must first log in using your username and password created during registration.

1. Navigate to the "VA Green Travel Business Directory" page under the menu's "Green Businesses" link. While signed in, click "Add Listing" button.
2. Select the type of business that you are and whether you are planning to apply for the Commitment level or the Fully-Certified level of participation.
3. Continue to fill out additional information pertaining to your listing.
4. For the final step you will submit either your Commitment or Fully Certified application for review. Please upload a document in a format shown under "supported file extensions."
5. Before submitting your listing for approval you will complete the payment process in order to continue. If for some reason your application cannot be approved you will be reimbursed.

All Virginia Green Travel members must have some sort of leadership structure that assumes responsibility for maintaining the Virginia Green Travel program commitments. 

Learn more about how to create a green team from the DEQ Virginia Green Resources Page.

Use the Virginia Green Travel Waste Diversion Calculator to find out your recycling rate. Need help? Ask Virginia Green Travel!

There are some items that facilities are legally required to recycle.

• Electronics
• Hazardous Waste
• Specialty Waste

Additional items that can be recycled are listed below.

• Wine Cork Recycling
• Oyster Shell Recycling
• Plastic Bag/Wrap Recycling
• Keep Virginia Beautiful Cigarette Butt Recycling
• Grease/Used Fryer Oil (Check with your municipality. Grease and oil CANNOT go down the drain!)

Since 2010 Virginia Green Travel partners have been required to eliminate the use of expanded polystyrene. This includes cups, takeout containers, and other disposables. For information on alternatives review the New York Department of Environmental Conservation's reference guide on EPS alternatives.

Straws

Virginia Green Travel partners are required to only provide straws upon request and/or provide non-plastic alternatives.

Use these Virginia Green Travel Straw Cards to help inform your customers about "skipping the straw" and how it helps the environment.

• Straw Card Option 1
• Straw Card Option 2
• Straw Card Table Tent Option 1
• Straw Card Table Tent Option 2

If you are in the Virginia Beach area you can also find resources through Keep It Beachy Clean.

Disposable Foodservice Items

• Provide reusable utensils, dishes, and glasses.
• If you do use disposable foodservice items, choose options with a smaller environmental impact.
  • Items made from biobased, renewable materials such as corn, bamboo, potato starch, sugarcane, etc.
  • Items made with recycled content.
  • Items that are recyclable in your area.
• Encourage customers to bring their own container for leftovers.
• Disposable silverware and straws should only be included in to-go orders upon request.
• Eliminate the use of plastic bags.
• Serve beer on tap.
• Serve wine on tap.
• Choose compostable items.
  • Provide compostable disposables/takeout containers.
  • Send all appropriate items for composting.
  • Direct customers to drop-off centers or businesses that will accept compostable items.
• Reduce single-use plastics.
  • Eliminate single-use plastic bottles and use pitchers or water coolers instead.
  • Provide reusable takeout containers.
  • Encourage customers to bring reusable bags.

Other Waste Reduction Activities

• Have a waste audit to identify opportunities for improvement.
• Implement a waste reduction and diversion policy.
• Donate surplus edible food to the local community for consumption.
• Purchase from vendors and service providers with a commitment to the environment.
• Reuse or donate shipping and packing supplies (packing peanuts, bubble wrap, etc.)
• Eliminate/reduce the number of newspapers/magazines that guests are provided automatically.
• Actively seek to remove your business from wasteful mailing lists.
• Develop a policy that documents be printed double sided or not at all.
• Develop a green purchasing policy.
• Develop a process to reuse office supplies whenever possible instead of buying new items.
• Prohibit balloon releases at any outdoor event. **REQUIRED BY LAW** § 29.1-556.1. Release of certain balloons prohibited; civil penalty

Reduction in usage of hazardous chemicals

Using less hazardous cleaning chemicals reduces chemical wastes.

• Use certified green cleaning products.
  • EPA Safer Choice certified products
  • Green Seal certified products
  • BioPreferred Program - USDA Certified Biobased
  • UL ECOLOGO certified products
• Avoid the use of chlorine bleach.
• Provide hand soap that is:
  • Not antibacterial
  • Does not contain sulfates
  • Does not contain phthalates
• Use disinfectants only where necessary.
• Develop a standard operating procedure for using disinfectants.

Learn how Prince William County chose safer chemicals.

Tips from Prince William County's Program:

• Clean has no scent.
• Products have a short shelf life.
• Proper dilution is essential.
• Disinfection takes time.

Energy Programs

• Have an energy audit to identify efficiency opportunities.
• Calculate the environmental impacts of the facility's energy usage by using a pollution calculator.
• Purchase "green tags" or renewable energy credits to support renewable energy resources.
• Have a program to train employees on the conservation activities you have implemented.
• Adopt a policy/practice to turn off fans, computers, monitors, and other devices in unoccupied rooms at the end of the workday or when otherwise not being used.
• Use ENERGY STAR qualified office equipment (computers, monitors, copiers, printers, etc.)
• Use ENERGY STAR's Portfolio Manager
• Join ENERGY STAR'S Low Carbon IT Campaign

Heating & Cooling

• Regularly perform preventative maintenance on HVAC system.
• Install a high efficiency HVAC system.
• Install ceiling fans to evenly distribute heating and cooling.
• Install ENERGY STAR rated windows and doors.
• Install additional insulation.
• Install geothermal heating and cooling.
• Ensure housekeeping closes blinds and resets optimal temperatures.
• Heat with biofuels.
• Have key-entry activated lighting and energy controls to avoid lighting and heating/cooling empty rooms.
• Install tankless hot water heaters.

Lighting

• Use natural lighting.
• Install skylights and/or solar tubes.
• Use sensors to turn on/off lights.
• Set lights on schedule to turn on/off depending on time.
• Adopt a policy/practice to turn off lights in unoccupied rooms.
• Evaluate payback period to upgrade lighting to increase efficiency and reduce cost.
• Install LED lighting.
• Install high efficiency fluorescent ballasts and lamps (T-5).
• Install compact fluorescent light bulbs in all rooms and canned lighting.
• Install LED exit signs.
• Install directional (downward-facing) lighting in parking areas and other outdoor areas.

Kitchen

• Use ENERGY STAR qualified appliances.
• Evaluate existing ovens and other kitchen equipment for energy efficiency.
• Replace all refrigerator, freezer, and oven gaskets to provide a good seal.
• Routinely clean condenser coils on all refrigeration equipment.
• Implement a startup/shutdown procedure which specifies timing for lighting, kitchen equipment, room temperature, etc.
• Have proper pilot light adjustment.
• Install and set defrost timers for freezers.
• Install high-efficiency evaporator fans for freezers and refrigerators.
• Install timers on ice machines to avoid peak demand usage.
• Optimize flow rates of exhaust hoods through upgraded equipment of side panels.
• Use desiccants or other products to reduce moisture in refrigerators to decrease cooling needs.
• Install a high-pressure pre-rinse spray valve.
• Install an on-demand hot water heater.

Building Construction and Renovation

Did your facility achieve LEED (Leadership in Energy and Environmental Design) certification at the silver, gold, or platinum level during the facility's construction/renovation? Tell us more about your certification in the application.

Facilities can also achieve LEED-EB (Existing Building) certification through operational changes and renovations.

Facilities have another opportunity to recognize their energy savings through the ENERGY STAR certification for commercial buildings.

Renewable Sources of Energy

For more information on clean energy options in Virginia, visit the Virginia Department of Energy page.

• Generate electricity from photovoltaic solar panels.
• Install a solar water heating system.
• Generate electricity from a wind turbine.
• Purchase Green Power from your utility.
• Join EPA's Green Power Program.

Transportation

• Provide electric vehicle charging stations.
• Educate guests on the availability of mass transit and encourage its use.
• Promote walking if you are located in an area that is walkable.
• Offer shuttle service to/from mass transit locations.
• Post no-idle zones.
• "Rightsizing" your fleet.
• Provide a discounted rate for guests with hybrid or other fuel-efficient vehicles.
• Use alterative fuel, hybrid-electric, or electric vehicles.
• Use electric golf carts.
• Provide electric golf cart hookup.
• Offset the carbon emissions of guests and events by purchasing carbon credits.

Indoor Activities

For more information on water conservation in commercial buildings, visit EPA's WaterSense page.

• Discourage water-based cleanup (sweep first instead of spray washing and mopping).
• Perform preventative maintenance to stop drips and leaks.
• Use water-flow metering to discover leaks and areas of high use.
• Locate water heater as close to the point(s) of use as possible (this will conserve water that is lost while waiting for hot water to come to the tap).
• Install insulated heaters and pipes.
• Install automatic faucets or toilets in public restrooms.
• Install low flow faucets and showerheads (use less than 2.5 gallons per minute [gpm]).
• Install aerators on faucets (0.5 gpm or less for lavatory and 2.2 gpm or less for kitchen faucets).
• Install low flow toilets (use 1.6 gallons per flush or less).
• Install low flow urinals (1 gallon per flush or less).
• Install waterless urinals.
• Install composting toilets.
• Install on-demand hot water heaters.

Food Service

For more water saving ideas in restaurants go to the National Restaurant Association's ConServe page.

• Install high efficiency dishwashers.
• Install a WaterSense-rated pre-rinse dishwasher valve (1.6 gpm or less).
  • https://www.epa.gov/watersense/pre-rinse-spray-valves
  • https://conserve.restaurant.org/Best-Practices/Save-Water/Pre-rinse-spray-valves
  • https://19january2017snapshot.epa.gov/www3/watersense/products/prsv.html
• Install an "air-cooled" versus a "water-cooled" icemaker.
• Serve water only upon request and ask before refilling.
• Defrost foods ahead of time in refrigerators to avoid the need for running water defrost.
• Scrape dishes over the garbage/compost bin before rinsing and loading into the dishwasher to keep food material and grease from going down the drain.
• Control the flow of water to the garbage disposal with a solenoid valve that shuts off water when the unit is not operating.
• Check to make sure that disposal flow-rates are accurate.
• Presoak pots, pans and utensils in basins of water.
• Operate dishwashers only when there are full loads and shut off when not in use.
• Evaluate the wash formula and machine cycles for efficiency (may be appropriate to reprogram machines to eliminate a cycle).
• When manually washing dishes, use the three-component sink for dipping dishes and equipment, instead of using running water.
• When using a conveyor-type washer, install a sensing arm or ware gate to detect the presence of dishes.
• Install a foot or knee pedal for handwashing sinks (pedals allow staff to turn water on and off without contaminating their hands and shut off automatically, meaning no wasted water).

Outdoor Activities

For ideas on conserving outdoor water use visit EPA's WaterSense Outdoors page.

• Maintain vegetative buffers around streams and ponds.
• Minimize impervious areas (paving, concrete, etc.)
• Maintain a nutrient management plan that minimizes the use of fertilizers.
• Utilize deicing agents that do not contain nitrogen, phosphorous, or urea.
• Utilize metering and rain gauges to determine irrigation needs.
• Utilize water efficient irrigation systems and equipment.
• Utilize drought tolerant species.
• Utilize native species.
• Minimize lawn areas.
• Install a green roof.
• Install cisterns.
• Install drip line irrigation.
• Install rain barrels.

Promoting your Virginia Green Travel Certification

• Display the Virginia Green Travel certificate prominently in your facility and use the Virginia Green Travel placards.
• Use the Virginia Green Travel logo on your website with a link to Virginia.org/green-travel.
• Include a Virginia Green Travel feature in your newsletter or other publication.
• Place the Virginia Green Travel window decal in your front window.
• Use the Virginia Green Travel logo on menus, meeting and event materials, marketing materials, and facility signage for recycling or other green improvements.
• Highlight Virginia Green Travel on rack-cards for your hotel.
• Promote your certification on social media and tag Virginia Green Travel. @VAGreenTravel
• Encourage your vendors to join the Virginia Green Travel Suppliers Network.
• Encourage other businesses to join the Virginia Green Travel program.
• Host a fundraising promotion in support of the Virginia Green Travel Alliance. 

Supporting Other Virginia Green Travel Participants

• Maintain a list of local Virginia Green Travel certified restaurants for inquiring guests.
• Partner with other Virginia Green Travel businesses to develop green packages or trip plans.

What innovative ways is your business reducing the environmental impact of your operations?

Examples might include:

• Committing to conservation easements on your property.
• Building birdhouses or butterfly gardens.
• Organizing or participating in cleanups or restoration projects in your community.
• Supporting the environmental projects of student groups or other environmental organizations.
• Working in your community to support efforts to expand recycling opportunities or composting.
• Supporting local food vendors and other businesses.

How is your facility planning to reduce its environmental impact in the future? What projects do you have planned to continue improving your environmental programs?

At least annually, meet with your green team and brainstorm about new environmental projects for the year and set goals for current environmental efforts.  Develop tasks for implementing green initiatives.

Sample Plans for New Projects:

• Install electric vehicle charging stations.
  • Consider grants available and reach out to Virginia Clean Cities.
• Develop staff training for recycling.
  • Reach out to your local recycling program to obtain new posters on what is and isn't recyclable.
  • Develop a procedure for how staff handles recycling, maintains and empties containers, etc.
• Initiate a pilot compost collection program.
  • Inquire about local compost collection opportunities and consider options.
  • Start small with kitchen prep waste.

Pictures to include with your application:

• Recycling containers (include pictures of the recycling collection in front and back of house).
• Green signage (include picture of signage used to inform customers of what materials are recyclable).
• Logo (include a copy of your logo).

Managing Nutrients

• Nutrient uptake is maximized, and runoff is reduced by applying the proper rates and controlling the timing of applications.
• Adjust use of fertilizer to meet site conditions.
• Use of water-soluble fertilizers is minimized.
• Follow guidelines set forth in Virginia Nutrient Management Standards and Criteria.
• Use slow-release fertilizers.
• Compost grass clippings by not bagging grass when cut or collecting to compost.
• Recycle nutrients from irrigation water by testing water for nutrients and fertilizer and adjusting applications accordingly.
• Compost wastes for reuse, including clippings, leaves, and ground twigs to add organic matter to soils.
• Maintain water quality buffers using no maintenance zones between playing areas and surface water.
• Use native plants for landscaping, since they require less maintenance.
• Reduce reliance on pesticides with sound turf management. Healthy fertility levels reduce disease pressure and plants can recover from insect injury.
• Maintain and calibrate pesticide application equipment.
• Store fertilizer properly in cool, dry areas with concrete floors and no floor drains.
• Schedule irrigation to reduce demands. Large irrigation events should be planned for times of least evaporation and energy use.

Minimizing Pesticides

• Have Certified Commercial Applicator on staff.
• Keep fertilizers, pesticides, and chemicals indoors on a dry, impervious surface.
• Policy in place to not apply pesticides, fertilizers, and other chemicals when weather indicates potential for heavy rains.
• Establish "no spray" zones around vegetated buffers and adjacent water features.
• Post spill containment measures on-site.
• Use only amounts of landscaping products that are appropriate to site conditions.
• Post an emergency response plan that addresses fertilizers, pesticides, chemicals, fuel, paint, and solvents.
• Adopt a comprehensive integrated pest management (IPM) program.

Educating Staff & Golfers

• Train new and current staff regarding green initiatives and how they affect operations at the facility.
• Staff members are able to discuss initiatives with golfers and the public.
• Provide updates on green initiatives at all staff meetings.
• Include green housekeeping and maintenance as part of standard operating procedures.
• Have informational signs visible to the public regarding green initiatives taking place at the facility.
• Have Virginia Green logo, green tips, and/or facility green initiatives printed on scorecards.
• Encourage golfers to purchase carbon offsets in the form of tree plantings (offer golfers the opportunity to plant or to purchase a tree to be planted by facility staff on the golfer's behalf).

Optional Linen Service

• Change linens only upon request. 
• Minimize the use of bleach and chlorinated chemicals.
• Use an "ozone laundry system" that minimizes the need for detergents and saves water.
• Use a service that has environmentally preferable "wet cleaning" for "dry-clean only" items.
• Line dry linens whenever possible.
• Train housekeeping staff on processes for optional linen service. (Required for Virginia Green Lodging Members)
• Have signage in each guest room explaining the linen reuse procedures. For example: "If you would like to reuse your towels, please hang them up," or We only change bed linens upon request." (Required for Virginia Green Lodging Members)
• Do you track the optional linen participation rate? If so, what is it and are you realizing cost savings from reduced labor, water, energy, detergents, and fewer linen purchases?

Training

• Housekeepers and housemen are trained on recycling procedures to ensure that recyclables from guests are being collected separate from trash and being transferred into the recycling dumpster/compactor/container.
• Housekeeping carts contain two bags to keep trash and recycling separate.
• Recycling procedures are part of the housekeeping job description.
• Staff have been instructed to empty all recyclables from the central collection bags into the recycling dumpster so that plastic bags do not contaminate the recycling.

In-Room Recycling

Virginia Green partners must provide for guest recycling. At least one of the below is required.

• Separate trash and recycling containers are provided in the room.
• Guests are informed that they can leave recycling on counters.
• Guests are informed where they can find a central recycling container.
• Guests are informed that housekeeping will remove recycling from trash.
• Recycling is provided in central areas such as near elevators or vending areas.

Green Conferences & Meetings

• Information on Green Meetings and Virginia Green Travel Certification is included in sales marketing materials. (Required for Virginia Green Travel Lodging Members)
• Meeting planners are trained on Virginia Green commitments and ready to plan green meetings. (Required for Virginia Green Travel Lodging Members)
• Comprehensive recycling is in place. (Required for Virginia Green Lodging Members)
• A policy prohibiting the release of balloons is in place. (Required for Virginia Green Travel Lodging Members)
• Incorporating green meeting aspects is part of planner's job descriptions.
• Green transportation options are communicated to attendees (mass transit, electric vehicle charging, bike-friendly, etc.).
• Sustainable, organic, and/or local food and beverage offerings are available.
• Disposable cups, plates, etc. are not used.
• Compostable disposables are used.
• Condiments are purchased in bulk to reduce packaging.
• No single-use water bottles are provided.
• Digital messaging is utilized instead of printed materials.
• All food wastes are composted through a hauler (standard practice).
• An option to have conference food wastes is available.
• Prohibit the outdoor use of balloons.
• Designated area for smoking and urns for cigarette butt collection.
• Herbs and vegetables are grown on-site.
• Calculate or estimate the recycling rate or landfill diversion rate for events.
• Calculate greenhouse gases generated from conference and participant travel.
• Optional purchase of Renewable Energy Credits to offset impact from conference.
• Serve on-tap wine.
• Serve on-tap beer.
• Avoid box lunches.
• Support collection of nametags for reuse.

Use the Virginia Green Travel Sustainable Event Guide for tips on greening your events.

Joyful Send-off has alternatives to balloon releases.

Production/Cellar Operations

• Minimize the use of pesticides and fungicides.
• Use caves or other underground facilities for wine storage and/or production.
• Fully insulate wine tanks.
• Control temperature of wine holding tanks through a central thermostat system.
• Use production lines to speed stabilization.
• Compost spent production material.
• Use high-pressure or steam technologies for cleaning to reduce water use.

Fruit Production

• Collect wash-down water and use it for irrigation.
• Collect stormwater runoff in retention ponds for irrigation.

Water Discharges

Virginia Green members are required to follow all environmental and public health regulations.

Water discharges comply with applicable environmental and public health requirements. This could include requirements under the Clean Water Act, EPA's Underground Injection Control Program, DEQ's Virginia Pollutant Discharge Elimination System, standards set by local sanitary sewer system, and/or DEQ's Virginia Pollution Abatement program for authorized land application. This is not meant to be an exhaustive list of requirements. If you have questions, please contact VirginiaGreen@DEQ.Virginia.gov.

Energy Efficiency

• Tankless water heating system installed.
• If not tankless hot water system, insulation jackets have been installed on water heaters.
• Perform preventative maintenance.
• Inspect for cooler/refrigerant leaks annually.
• Gaskets and seals on refrigerator/cooler doors inspected monthly for leaks.
• "Zip Door" with automatic closing timer installed on walk-in coolers.
• Refrigeration units/coolers and their coolant pipes are insulated.
• Green/efficient insulation is used.
• Water is only heated on-demand.
• Water temperature set back to 120^oF for non-food related purposes.
• Check compressed air system for leaks.
• Set air compressor system on lowest possible pressure.
• Use fans to help control temperature
• Insulate glass on large windows and doors.

Air Quality

• Required air permit acquired if necessary (Required for Virginia Green Membership)
• Brewing equipment is powered by electricity or another alternative rather than gas.
• Fabric filters are installed to catch particulate pollution released during grain handling and drying.
• Air filters are replaced every four months.
• Carbon dioxide produced during fermentation process is captured and reused.
• Purchase local ingredients to reduce emissions from transport.
• Staff trained in actions they can take to reduce air pollution on-site (i.e. turning off gas-powered equipment when not in use.)

Water Conservation

• Completed water efficiency audit/assessment.
  • 50% of recommendations from assessor adopted.
• Water conservation plan implemented.
• Water meters installed.
• Reduced water use ratio from previous year.
• Monitor groundwater (annual testing of water quality, water levels, metering, etc.), if applicable.
• Staff educated about reducing water use.
• Plumbing and equipment leak checks performed at least quarterly.
• "Clean-in-place" methods used to conserve water.
• Rinse water is reused.
• Spot-treating spills when needed instead of mopping floors daily.
• Low flow, high pressure hoses used for grounds maintenance.
• Effluent meets requirements of local wastewater processing plants.

Waste Reduction

• Spent grain repurposed for local animal feed.
• Product not meeting specifications is composted, side streamed, or disposed of in another sustainable manner.
• Reusable cups used in tasting room and water stations.
• Reusable coasters or no coaster used.
• Reusable or QR code menus used.
• Packaging return system in place for reuse (i.e. 4-pack plastic beverage can holders) with incentive for patrons that return packaging.

Green Purchasing and Sourcing

• Hops, barley, and other ingredients sourced from sustainable farms.
• Hops, herbs, produce, and other ingredients for production and/or restaurant are grown on the property.
• Ingredients for brewing and/or restaurant are sourced locally (within 50 miles of property).
• If there are food or beverage items sold at your facility that you do not produce yourself, they're sourced from businesses with their own environmental commitment.
• Packaging materials sources within 50 miles.
• FOB (foam on beer) system is used to reduce beer waste.

Housekeeping and Cleaning

• Assess contents of currently used cleaning and sanitizing products for toxic chemicals and/or environmental impact.
• Replace some or all cleaning products with certified sustainable/less toxic alternative products.
• Develop a Standard Operating Procedure for cleaning and disinfecting on-site that is as environmentally friendly as possible.
• Train employees on how to use the proper amount and safely store cleaning products containing chemicals.
• Communicate recycling procedure with cleaning/housekeeping staff.
• Implement a cleaning/sanitizing waste reduction plan.
• Cleaning products purchased in bulk containers on concentrate to reduce waste.
• Cleaning and sanitizing products recovered and reused when appropriate.
• Information posted on social media sharing how your business is using environmentally sustainable cleaning/sanitizing products and their benefits.

The Virginia Green program provides guidance, resources, and incentives to tourism-related businesses that want to decrease the environmental impacts of their operations. As part of DEQ's commitment to Virginia Green Travel, individual pollution prevention assessments are being offered to Virginia breweries. The goal is to share sustainable techniques with the industry, encourage implementation of these techniques, and promote these efforts to the public. For more information about the free pollution prevention assessments for breweries, visit our Brewery Resources page.